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4 Serves
66 Mins
Finely chop the knafeh dough into small, uniform pieces.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
150 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
528 mg / 4,700 mgSodium
179 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
27 g / 50 gSaturated Fat
12 g / 20 gCholesterol
17 mg / 300 mgCaffeine
5 mgNet Carbs
44 gAlcohol
0 g
In a frying pan, melt the unsalted butter and toast the chopped knafeh until it turns golden brown and crispy.
Remove the pan from the heat and stir in the pistachio cream and ground pistachios to create the filling.
Melt the milk chocolate bar in a double boiler until smooth, then pour a portion into the molds to create the base and sides of the shell.
Place the molds in the freezer to set, then add the prepared pistachio knafeh filling and cover with the remaining melted chocolate.
1
g38
g10
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Korean
French